Bring large pot of water to boil.
Add pasta and 1 tablespoon salt and cook according to package.
Once cooked, save ½ cup of pasta water and drain the pasta.
While pasta is cooking, cook the chicken sausages in separate skillet over medium-high heat, according to package, until cooked. Mine took about 8 minutes.
While pasta and sausage are cooking, you can also make the pesto.
Make the pesto by adding almonds, parsley, Parmesan cheese, lemon zest, and salt to food processor.
Pulse until very finely chopped.
Add lemon juice and olive oil and pulse until well combined. You may have to scrape down the edges a couple of times to make sure the olive oil is evenly distributed.
Once pasta and sausage are cooked, combine them in large pot.
Add ⅓-1/2 cup of pesto and 2 tablespoon of pasta water.
Stir to combine well. Add more pasta water, 1 tablespoon at a time, as needed. I added about ¼ cup total just to moisten it a bit.
Serve into pasta bowls and top with crumbled feta.
Enjoy!